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Seitan with barley and fresh vegetables

SEITAN WITH BARLEY AND FRESH VEGETABLES
Written by Veronica Lavenia

Seitan with barley and fresh vegetables is a delicious and so rich in nutrient dish.

Seitan is rich in proteins. Its origins date back to Japanese culture. It is obtained from the extraction of gluten from the flour. It must be of excellent quality, organic and even better if, as for this recipe, the gluten comes from noble flour as the Farro (Spelt). Excellent protein alternative, it contains few fats.

Barley has remineralizing properties. It contains a fair amount of phosphorus, potassium, iron, zinc, calcium and is rich in Vitamin B and E. Radicchio contains potassium, magnesium, phosphorus, calcium, iron, copper and vitamins of the group B, C, E, K. These precious ingredients, combined with toasted cashews, make a delicious single dish.

Sicilian extra virgin olive oil with a strong taste, a perfect harmony between bitter and spicy and apple cider vinegar are the high quality seasonings that make special this Seitan with barley and fresh vegetables salad.

Seitan with barley and fresh vegetables: Ingredients

Serves 2

150 g (5 oz) pearl barley

150 g (5 oz) natural Seitan (possible organic and from noble flour, as Farro)

4 radicchio leaves

4 lettuce leaves

pinch of sea salt

3 tbsp extra virgin olive oil

1 tsp apple cider vinegar

White pepper, to taste

a handful cashew, toasted and chopped

 

Seitan with barley and fresh vegetables: Method

  1. Wash the barley and cook according to the indications shown in the package. Drain and set aside.
  2. Cut the seitan into small cubes. In a non-stick pan, heat a little oil and cook the seitan five minutes, or according to the instructions on the package.
  3. In a bowl, pour three tablespoons of oil, salt, apple vinegar, pepper and emulsify. Add the vegetables, wash and cut. Mix well.
  4. Add the barley, seitan, cashews and mix. Season with the last spoon of oil and serve.
SEITAN WITH BARLEY AND FRESH VEGETABLES (2)

Ph. Veronica Lavenia

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Mediterranean Farro salad

Barley salad with cashew sauce

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate